[dominic]

Hey guys, thought I would share one of the Rubs we made in Paul Kirks class:

1    Cup Sugar
1/4 Cup Onion Salt
1/4 Cup Celery Salt
1/4 Cup Seasoned Salt
1/4 Cup Garlic Salt
(As you can see 1 to 1 salt/sugar)
1/2 Cup Paprika
2 tablespoons chili powder (Sun Dried Habanero for me)   
2 tablespoons fine grind black pepper
1 teaspoon poultry seasoning
1 teaspoon allspice
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon cayenne pepper

Combine all ingredients and blend well.

This should be enough to rub a couple of pork butts. Enjoy!

[Mike (AZBarbeque)]

Dominic,  Thanks for posting that, I was hoping to find out some of the recipes he had for rubs there.  Although, I think I will have to increase that Cayenne Pepper measurement 

I will have to experiment with that rub soon.

Keep them coming...

[bearbonez]

Sounds like a tasty rub. Mike, instead on more cayenne, just double up the habenero...Comon ice cream!!!

[bearbonez]

 Just one note on the salt to sugar formula. The salts used are a blended with other seasonings. If you adjust or make another rub and go with 1:1= salt:sugar, and are using koser,sea, or table salt it will be a LOT saltier. I use a 1 part salt to 2 pats sugar for my rubs or less depending on what else I am using in rub, as well as what kind of mop or sauce I am using.